DOCSLIB.ORG

Green Charleston Gold Rice with Lobster and Mango

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Green Charleston Gold Rice with Lobster and Mango Green Charleston Gold Rice with Lobster and Mango Yield 4 to 6 main course portions Time After the fish stock has been prepared, it will take 2 hours to soak the rice, about 25 minutes to cook it and let it steam, and about 20 minutes to make the sauce Cooking Remarks Yes, to make this recipe experience really shine, you’re going to have to produce a batch of Aromatic Fish Stock. We hate hacking up fish frames as much as the next guy, but well-prepared food depends on flavor layering, and stock forms the first layer of flavor nine times out of 10. We’re not offering alternative options here because we don’t believe there are any. We tried the preparation without stock many times, but the rice didn’t truly blow us away until we added it. To cook a couple of 1.5 pound-lobsters, bring a lobster pot full of water to a rolling boil over high heat. (Add some bay leaves and peppercorns for fun.) Plunge the live lobsters into the pot and cook them for 10 to 12 minutes. Immediately transfer the lobsters to a large bowl set in the sink and allow cold water to flow over them until they are cool. They are now ready to be shelled. We created this dish with lobster in mind, but shrimp could easily replace the larger crustaceans. If you choose shrimp, buy 2 pounds of 16/20s. Peel the shrimp (leaving the tails on 12 or 15 individual shrimp, to be used for garnish), devein and season them, and sauté them in butter. Add them to the rice in the same manner the lobster is added. Equipment Mise en Place For this recipe, you will need a digital kitchen scale, a medium heavy-bottomed saucepan, a wooden spoon, a blender, a small bowl, a 10-inch skillet with a lid, a large bowl, a rubber spatula, and a serving platter. Ingredients for the rice 8 ounces (1 cup) Aromatic Fish Stock 7 ounces (h cup plus 2 tablespoons) full-fat coconut milk 10.5 ounces (1½ cups) Anson Mills Laurel-Aged Charleston Gold Rice 1 stalk lemongrass, trimmed to bottom 2 inches, bruised ½ teaspoon fine sea salt Copyright Anson Mills. All rights reserved. for the sauce 3 serrano chiles (1.3 ounces), seeded and coarsely chopped 1 large garlic clove, peeled and halved 2 teaspoons peeled and coarsely chopped ginger 4 medium scallions, trimmed and cut into 2-inch lengths (1.2 ounces) 1.5 ounces cilantro (leaves and tender stems only) from 1 large bunch 0.5 ounce Italian basil leaves or 0.2 ounce Thai basil leaves from 1 bunch 1.5 ounces (3 tablespoons) lime juice 1 ounce (2 tablespoons) full-fat coconut milk 1 ounce (2 tablespoons) Aromatic Fish Stock 0.5 ounce (1 tablespoon) avocado oil 2 teaspoons fish sauce Scant ½ teaspoon fine sea salt 2 tablespoons unsalted butter 2 (1.5-pound) lobsters, cooked (see Cooking Remarks) and shelled, knuckle and claw meat diced large and tail meat sliced into medallions 1 large ripe mango (about 1 pound), peeled, cut into fillets, and diced into ½-inch cubes Salt and freshly ground black pepper Cilantro, Italian basil, or Thai basil flowers or sprigs, for garnish Lemon or lime wedges, for serving (optional) Directions 1. Prepare the rice: Combine the fish stock and coconut milk in a medium heavy- bottomed saucepan. Place the pan over low heat and gently warm the mixture until it is just fluid, no hotter. Turn the rice and lemongrass into the saucepan and stir to combine. Cover the pan and refrigerate for 2 hours. 2. Remove the saucepan from the refrigerator, sprinkle the salt over the rice, and stir to distribute. Cover the pan, set it over medium heat, and bring the contents to simmer; this should take about 10 minutes. Once simmering, immediately reduce the heat to low and cook without disturbing for 12 minutes. Turn off the heat and let the rice steam, covered, for 10 minutes. 3. Make the sauce: While the rice is cooking, combine the chiles, garlic, ginger, scallions, cilantro, basil, lime juice, coconut milk, fish stock, avocado oil, fish sauce, and salt in a blender jar and process until smooth. Scrape the mixture into a small bowl, cover, and set aside until ready to use. 4. While the rice is steaming off heat, in a 10-inch skillet over medium heat, warm the butter just until melted. Add the lobster meat, toss to coat, and cook gently, stirring occasionally, just until the meat is warmed through, about 3 minutes. Remove from the heat, cover, and set aside. Copyright Anson Mills. All rights reserved. 5. When the rice is done steaming, fluff the grains with a fork and turn the rice into a large mixing bowl. While the rice is still hot, add the warmed lobster knuckle and claw meat (reserve the tail pieces for garnish), the mango cubes, g cup of the sauce (reserve the rest for serving), and a scant ½ teaspoon ground black pepper. Stir gently with a rubber spatula to combine. Taste the rice for seasoning and add more salt and pepper, if needed. Spoon the mixture onto a large platter. Garnish with the lobster tail medallions and with cilantro or basil flowers or sprigs. Serve, passing the lemon or lime wedges and the remaining sauce separately. Copyright Anson Mills. All rights reserved. .
Load more

Recommended publications
  • The 'Van Dyke' Mango
    7. MofTet, M. L. 1973. Bacterial spot of stone fruit in Queensland. 12. Sherman, W. B., C. E. Yonce, W. R. Okie, and T. G. Beckman. Australian J. Biol. Sci. 26:171-179. 1989. Paradoxes surrounding our understanding of plum leaf scald. 8. Sherman, W. B. and P. M. Lyrene. 1985. Progress in low-chill plum Fruit Var. J. 43:147-151. breeding. Proc. Fla. State Hort. Soc. 98:164-165. 13. Topp, B. L. and W. B. Sherman. 1989. Location influences on fruit 9. Sherman, W. B. and J. Rodriquez-Alcazar. 1987. Breeding of low- traits of low-chill peaches in Australia. Proc. Fla. State Hort. Soc. chill peach and nectarine for mild winters. HortScience 22:1233- 102:195-199. 1236. 14. Topp, B. L. and W. B. Sherman. 1989. The relationship between 10. Sherman, W. B. and R. H. Sharpe. 1970. Breeding plums in Florida. temperature and bloom-to-ripening period in low-chill peach. Fruit Fruit Var. Hort. Dig. 24:3-4. Var.J. 43:155-158. 11. Sherman, W. B. and B. L. Topp. 1990. Peaches do it with chill units. Fruit South 10(3): 15-16. Proc. Fla. State Hort. Soc. 103:298-299. 1990. THE 'VAN DYKE' MANGO Carl W. Campbell History University of Florida, I FAS Tropical Research and Education Center The earliest records we were able to find on the 'Van Homestead, FL 33031 Dyke' mango were in the files of the Variety Committee of the Florida Mango Forum. They contain the original de scription form, quality evaluations dated June and July, Craig A.
    [Show full text]
  • Caribbean Sweet Potato Cups with Poached Eggs & Mango Hollandaise
    Caribbean Sweet Potato Cups with Poached Eggs & Mango Hollandaise 2006 Sweet Rewards Overall Grand Prize Winner Ingredients: Mango Hollandaise 2 (15-ounce) cans Louisiana cut yams, drained 3 Egg yolks 1/2 Cup orange juice 1 Tablespoon lime juice 2 Tablespoons brown sugar 1 Teaspoon LA hot sauce 1/8 Teaspoon cayenne pepper 1/2 Cup butter, melted 1/2 Teaspoon salt 1 Mango, purred 2 Egg whites, lightly beaten 1/4 Teaspoon salt 1/3 Cup diced roasted red peppers 1 Tablespoon finely chopped chives 6 Whole eggs, poached Mango Hollandaise (recipe follows) 2 Tablespoons finely chopped cilantro (optional) Instructions: Caribbean Sweet Potato Cups Preheat oven to 425F. Spray a 6-cup muffin tin with cooking spray. In a medium- sized bowl, combine yams, orange juice, brown sugar, cayenne pepper, salt, and egg whites. Mash until smooth. Stir in the roasted red peppers and chives. Spoon the potato mixture into the prepared muffin tin. Bake for 10 to 12 minutes, or until lightly browned. Carefully remove sweet potato cups from muffin tin, and arrange each one on a serving plate. Top each with a poached egg, and spoon a generous portion of mango hollandaise over. Garnish with chopped cilantro, if desired.1 Mango Hollandaise In a blender, combine egg yolks, lime juice, and hot sauce. Blend for 30 seconds. With the blender still running, pour the melted butter in slowly, and continue to blend until emulsified. Fold in the pureed mango and the salt. Serving Sive: 6 Cook Time: 30 minutes Categories: Sweet Rewards Recipes Breakfast Recipes Credits: Veronica Callaghan Glastonbury, CT .
    [Show full text]
  • DURING FROZEN STORAGE by ANGELA RINCON
    EFFECT OF PREFREEZING TREATMENTS ON QUALITY OF MANGO (Manguifera Indica L.) DURING FROZEN STORAGE by ANGELA RINCON (Under the direction of William L. Kerr) ABSTRACT At the moment there is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese and yoghurt. The overall objective was to improve quality of frozen mango using two types of food cryoprotection: one was the reduction of water content of the fruit (osmotic dehydration) and the other was the formulation of mango pulp with carbohydrates of different molecular weight to increase frozen stability. Osmotic dehydration was able to modify quality parameters of slices before and after frozen storage. Values for some parameters such as vitamin C, lightness (L*), chroma (C*), and firmness for non osmotically dehydrated slices were significantly higher than osmotically dehydrated slices. However, treatments carried out with osmotic solutions (especially those with high concentrations of sucrose) improved significantly the quality of mango slices after frozen storage. Higher moisture losses and solid gain values were reported for slices from the highest osmotic solution concentration. Thus, slices dipped in 30oBrix were better protected against freezing damage. Effects of sucrose concentration on the slices and ripening stage on frozen-thawed mango flavor perception were determined. Six flavor descriptors (color, flavor, sweetness, sourness, firmness and juiciness) were evaluated by a sensory trained panel. All descriptors were affected by sugar content and ripening stage. To study the effect of mango fruit composition on frozen stability, five pulp samples were prepared and evaluated in terms of glass transition temperature modification and its influence on ascorbic acid retention.
    [Show full text]
  • Basmati Rice Salad with Mango & Cucumber
    GUASTELLO’S VILLAGE MARKET Basmati Rice Salad with Mango & Cucumber Ingredients: 2 ½ cups basmati rice Kosher salt ½ cup plus 1 tbl. extra virgin olive oil, more as needed 1/3 cup rice vinegar 1 tbl. Asian sesame oil 2 tbl. finely grated fresh ginger Freshly ground black pepper 1 ¼ cups diced mango (1/2-inch dice) 1 ¼ cups diced peeled cucumber (1/2-inch dice) ½ cup thinly sliced scallions ¼ cup chopped fresh cilantro leaves Directions: Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the rice with cold water to stop the cooking. Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator. Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the sesame oil and ginger. Taste and season with salt, pepper, and additional vinegar or olive oils needed. Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.
    [Show full text]
  • Development Initiatives on Mango Quality and Marketing in Thailand
    Development initiatives on mango quality and marketing in Thailand Overview Variety and Region of growing Production Process Postharvest Process Marketing and Branding Quality assurance measures 2 Variety and Region of growing 305,000 ha of mangoes in 2008. 2.3 million tones of fruit. 12, 22, 9 and 9 million dollar for fresh, canned, dried and frozen mango respectively. Nam Dok Mai No.4, Nam Dok Mai Si Thong and Mahachanok are the main variety. 3 The main production area is spread throughout the country. Linking area approach are used to make a production plan starting from central, northeastern, northern and southern respectively. 4 Most of the fruit is sold in the main domestic markets but about 2% is exported overseas. Mainly to Singapore, Malaysia, China, Japan, South Korea and EU. 5 Commercial variety 6 7 8 9 Production Process 10 Central region Bed system Ridge-and-furrow configuration 11 Northern region Nearby the foot-hill zone 12 Northern region Highland areas 13 Northeastern region Rain shadow 14 Dwarf tree 15 16 17 Tip pruning 18 19 Synchronization Allows all of the stems in the canopy to be in the same physiological stage of maturity. Tip pruning causes a uniform flush of growth throughout the canopy. Removes growth – and flower – inhibiting factors in stems derived from the previous season’s flowering and fruiting panicles. Tip pruning also stimulates lateral shoot development forming 5 to 10 times the original number of productive stems. 20 Considerations for the flowering program Harvest of the previous season’s crop Timing of the dry and wet seasons High susceptibility of flowers and fruit to disease during rainy seasons 21 Thinning 22 23 Allows each remaining fruit to develop to its maximum size.
    [Show full text]
  • Mangifera Indica (Mango)
    PHCOG REV. REVIEW ARTICLE Mangifera Indica (Mango) Shah K. A., Patel M. B., Patel R. J., Parmar P. K. Department of Pharmacognosy, K. B. Raval College of Pharmacy, Shertha – 382 324, Gandhinagar, Gujarat, India Submitted: 18-01-10 Revised: 06-02-10 Published: 10-07-10 ABSTRACT Mangifera indica, commonly used herb in ayurvedic medicine. Although review articles on this plant are already published, but this review article is presented to compile all the updated information on its phytochemical and pharmacological activities, which were performed widely by different methods. Studies indicate mango possesses antidiabetic, anti-oxidant, anti-viral, cardiotonic, hypotensive, anti-infl ammatory properties. Various effects like antibacterial, anti fungal, anthelmintic, anti parasitic, anti tumor, anti HIV, antibone resorption, antispasmodic, antipyretic, antidiarrhoeal, antiallergic, immunomodulation, hypolipidemic, anti microbial, hepatoprotective, gastroprotective have also been studied. These studies are very encouraging and indicate this herb should be studied more extensively to confi rm these results and reveal other potential therapeutic effects. Clinical trials using mango for a variety of conditions should also be conducted. Key words: Mangifera indica, mangiferin, pharmacological activities, phytochemistry INTRODUCTION Ripe mango fruit is considered to be invigorating and freshening. The juice is restorative tonic and used in heat stroke. The seeds Mangifera indica (MI), also known as mango, aam, it has been an are used in asthma and as an astringent. Fumes from the burning important herb in the Ayurvedic and indigenous medical systems leaves are inhaled for relief from hiccups and affections of for over 4000 years. Mangoes belong to genus Mangifera which the throat. The bark is astringent, it is used in diphtheria and consists of about 30 species of tropical fruiting trees in the rheumatism, and it is believed to possess a tonic action on mucus fl owering plant family Anacardiaceae.
    [Show full text]
  • Mangifera Indica CV. 'Nam Dok Mai Si Thong'
    E3S Web of Conferences 187, 04006 (2020) https://doi.org/10.1051/e3sconf /202018704006 TSAE 2020 Overall precision test of near infrared spectroscopy on mango fruits (Mangifera indica CV. ‘Nam Dok Mai Si Thong’) by on-line and off-line systems Wachiraya Lekhawattana1*, and Panmanas Sirisomboon2 1King Mongkut’s Institute of Technology Ladkrabang, Department of Agricultural Engineering, Faculty of Engineering, Bangkok, Thailand. 2King Mongkut’s Institute of Technology Ladkrabang, NIR Spectroscopy Research Center for Agricultural Products and Foods, Department of Agricultural Engineering, Faculty of Engineering, Bangkok, Thailand. Abstract. The near infrared (NIR) spectroscopy both on-line and off-line scanning was applied on mango fruits (Mangifera indica CV. ‘Nam dok mai- si Thong’) for the overall precision test. The reference parameter was total soluble solids content (Brix value). The results showed that the off-line scanning had a higher accuracy than on-line scanning. The scanning repeatability of the off-line and on-line systems were 0.00199 and 0.00993, respectively. The scanning reproducibility of the off-line and online systems were 0.00279 and 0.00513, respectively. The reference of measurement ͦ repeatability was 0.2. The maximum coefficient of determination (R ΛΏΦ) of the reference measurement was 0.894. 1 Introduction Mango is an important economic crop, which can generate income for farmers in Thailand because of consumption demand in both domestic and international markets. According to the statistics of mangoes exports in 2017, The total production throughout was 2.017 million tons [2]. The most exported mango species include nam dok mai, Khiao Sawiei, Hnuk Klangwan, Chok Anan, Rad and Aok Rong, respectively.
    [Show full text]
  • Mushroom Bowl 12 Black Barley, Sweet Potato, Chimichuri Couscous
    BROOKLYN BREADS GRAB & GO SANDWICHES Brooklyn Bagel 4 Chicken Salad Sandwich 12 choice of: plain or everything hand pulled organic chicken salad, choice of: avocado smash, salmon lettuce, tomato, citrus aioli, cream cheese, regular cream cheese brioche bun or Vermont butter Ham & Gruyere Sandwich 12 SALAD & GRAINS grainy mustard on baguette Mushroom Bowl 12 Brie & Apple Sandwich 12 black barley, sweet potato, chimichuri apple brandy jam on baguette Couscous Salad 12 Lorem ipsum saron couscous, roasted peppers, Ricotta Tartine 12 cauliower, charred lemon ricotta cheese, sun dried tomato, Calabrian chilli honey, sea salt, on sour dough toast Sweets Pastries 4/6 T I B E E R A E S M O H E V G S O S Fresh Squeezed Juice 6 Bushwick Tea 4 Heart Healthy 12 choice of: orange or choice of: brooklyn breakfast, raspberry, blueberry, strawberry, grapefruit king earl, moroccan mint, acai juice, pomegranate juice k-town, carroll gardens or Harney & Sons Juice 4 ginger turmeric Protein Junkie 12 choice of: organic cranberry or peanut butter, banana, cocoa chips, organic apple Bushwick Iced Tea 4 salted honey, almond milk Mist Juice 9 Runa Iced Tea 4 Energizer 12 Choice of: Pear to the People, O Beat, kale, pineapple, banana, mango 24 Carrot Marquis Energy 4 choice of: superberry, citrus Detox 12 Jus by Julie Booster Shot 5 or mango ginger matcha, mango, banana, almond milk, spinach Q Drinks 4 Pilot Kombucha 7 choice of: cola, ginger beer, choice of: grapefruit mint, tonic, soda or grapefruit orange turmeric or pomegranate rose Just Water 4 D E C N C O E V O I Ò F F E Drip – 3/4 Cappuccino – 5 Turmeric Latte – 5 Espresso – 3.5 Latte – 5 Matcha Latte – 5 Macchiato – 4 Americano – 4 Cold Brew – 6 Cortado – 4.5 Chai Latte – 5 Iced Coee – 4.
    [Show full text]
  • Evaluation of Mango (Mangifera Indical.) Cultivars for Flowering
    International Journal of Bio-resource and Stress Management 2017, 8(4):505-509 Full Research Doi: HTTPS://DOI.ORG/10.23910/IJBSM/2017.8.4.1811a Evaluation of Mango (Mangifera indica L.) Cultivars for Flowering, Fruiting and Yield Attributes T. S. Hada*and A. K. Singh Dept. of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University Varanasi, Uttar Pradesh (221 005), India Corresponding Author Article History T. S. Hada Article ID: AR1811a e-mail: [email protected] Received in 3rd May, 2017 Received in revised form 29th June, 2017 Accepted in final form 4th August, 2017 Abstract A field experiment was conducted to investigate the flowering, fruiting and yield attributes of some mango cultivars for the years 2014−15 and 2015−16. Outcome of the present research work revealed that the date of panicle emergence in different mango cultivars varied in both the years. It was observed that the panicle emergence was earliest in Gulabkhas and late in Fazli in both the years. Chausa produced maximum panicle length (35.19 cm) and breadth (24.76 cm). In the year 2014−15, earliest flowering was noted in Gulabkhas (Feb 17−Feb 26) and in the year 2015−16, earliest flowering was observed in Bombai (Feb 20−Feb 28) while, flowering was very late in Sepiya for both the years. Maximum number of flowers was observed in Langra (1839.13) while, minimum number of flowers was recorded in Amrapali (954.75). The duration of flowering varied from 22.50−36.00 days in different mango cultivars. Maximum value in terms of days was observed with Sepiya (39 days) while it was minimum (22.50 days) in case of Alphonso.
    [Show full text]
  • PRODUCT: MANGO TOMMY ATKINS – KENT – HADEN – KEITT – SUGAR MANGO 1. DESCRIPTION of the PRODUCT Mango of the Variety Tomm
    PRODUCT: MANGO TOMMY ATKINS – KENT – HADEN – KEITT – SUGAR MANGO 1. DESCRIPTION OF THE PRODUCT Mango of the variety Tommy Atkins, Kent, Keitt, haden and sugar Mango, the wild species Indian Manguífera. For the consumption in fresh or, for matter it prevails for the agro industry. 1.1. SENSORIAL CARATERISTICAS FOR THE CONSUMER Variety Haden: Yellow skin with Red foil Variety Tommy Atkins: Rosy skin with Red foil. Sugar Mango: Yellow skin soft, small mango, no fiber, very sweet. 2. MINIMUM REQUIREMENTS So that the fruit is classified inside the established categories, This Fruit should gather the following characteristics: • Whole, with the characteristic form of the variety. • Of fresh aspect and firm consistency. • Healthy, free of attack of insects, or illnesses that impede the consumption. • Clean, exempt of scents, flavors or visible strange matters. • Free of deep contusions, abnormal external humidity. • Exempt of damage caused by variations of temperature. • Exempt of damages caused by plagues. • If the mangos have peduncle the longitude won't be superior to 1 cm. • The development degree and the state of the mango should allow the transport and manipulation so that it arrives satisfactorily to the destination place. AVAILABILITY: MEXICO, HONDURAS, PERU, DOMINICAN REPUBLIC, COLOMBIA FRUITS JA FEB MA AP MY JU JUL AG SE OC NO DEC MANGO KENT KEITT TOMMY HADEN SUGAR 3. SPECIFICATIONS OF THE PRODUCT Characteristic: °Brix.: Min. 9 Weigh: it Gauges 14: Of 280 - 720 gr. • Healthy fruit, free of attack of plagues and illnesses. • Firm texture and fresh aspect. • Light mechanical damage, maximum 3% of the surface, is accepted without open wound.
    [Show full text]
  • It's Mango Season in South Florida
    FCS-09_2018 UF/IFAS Extension Broward County Family Youth and Consumer Sciences IT’S MANGO SEASON IN SOUTH FLORIDA Mangos are a delicious fruit grown right here in South Florida. No other fruit compares to the tropical flavor of Eat your fruits and vegetables a ripe, sweet, and juicy mango. Eating a wide variety of fruits and vege- Fruits are abundant in nutrients such as Vitamin C, po- tables every single day is healthy for you tassium, fiber, and folate. MyPlate recommends making and your family. They contain vitamins ½ your plate fruits and vegetable. Eating large amounts and minerals that can help protect your of plant-based foods has been associated with lowered health. Most are lower in calories and rates of cardiovascular disease and with decreased risk of higher in fiber than other foods. As part cancer and stroke. of a well-balanced diet, eat fruits and vegetables instead of high-fat and high- sugar containing foods. This may make Tropical fruits may vary in natural pectin, acid and sug- it easier to control your weight too. ar content from one season to another due to the varia- tions of the climate. Florida is the major producer of mangos in this country. Florida mangos are available from late May to October depending upon the variety and season. Many people can’t wait for mango season to ar- rive! Choose mangos that are fully colored, firm and free of many blemishes. Avoid soft or shriveled fruit which may indicate bruising or immature fruit. Avoid mangos that have bird, insect and/or animal bites.
    [Show full text]
  • Nutrition for Your Mind
    Are you experiencing…? Your diet may lack Foods which contain these nutrients Anxiety Folic Acid Green Leafy Veg - Spinach, lettuce, Asparagus, beets, Savoy cabbage, bok choi, broccoli, green peas, fresh parsley, brussels sprouts, avocados/ cauliflower/avocado/Fish – cod, tuna, salmon, halibut, shrimp/Meat – calf’s liver, turkey/Nuts and Seeds – peanuts, sesame seeds, hazel nuts, cashew nuts, walnuts/Beans and Pulses -lentils, chick peas, black beans, kidney beans, pinto beans/Fruit – oranges Magnesium Veg – spinach, watercress, avocado, peppers, broccoli, brussle sprouts, green cabbage, watercress/Nuts – Almonds, brazil nuts, cashews, peanuts, macadamias, pistachios, walnuts, pecan /Seeds – pumpkin, sunflower, poppy/Wholegrains – oatmeal, wheatbran, long grain rice, buckwheat, barley, quinoa/Dairy – plain yoghurt/Legumes – baked beans/Fruit – banana, kiwi, blackberries, strawberries, orange, raisins/Sweet – chocolate Poor Concentration & Vitamin B1 Wholegrain – spelt bread, oats, brown rice, barley, fresh pasta/Pulses – lentils Veg – Attention peppers, cabbage, broccoli, asparagus, romaine lettuce, mushrooms, spinach, watercress, green peas, aubergine, brussel sprouts/Seeds – sunflower seeds/Nuts – Brazil nuts, hazelnuts, pecans, pine nuts, pistachios, sesame seeds/Fish/seafood – Tuna, salmon, mussels/Meat – Pork/Legumes – Soya milk Depression Vitamin B3 Wholegrain – brown rice, rice bran, wheatgerm / Veg – broccoli, mushrooms, cabbage, brussel sprouts, courgette, squash/Nuts – peanuts/Meat – beef liver, beef kidney, pork, turkey, chicken/Fish
    [Show full text]